Curry Chicken over Rice

A success! I've tried making curry so many times, and I've always failed. While this curry chicken isn't restaurant worthy....it was not too shabby...not too shabby at all. it probably would have been better if i used coconut milk instead of water, but i didn't want to clog my arteries ;)

Recipe:
- chicken (breast pieces, chicken pieces with bone, drum sticks, wings, etc)
- potatoes
- two carrots
- lemon grass
- garlic minced
- 1 onion
- one can of coconut milk or one "can" of water
- 1 tbsp curry powder (yellow, red, green, etc)

--take potatoes and carrots. peel and cut into chunks. heat up a pan and add oil. pan fry the potatoes and carrots until each side is "crisp" this prevents the potato from later dissolving
- remove potatoes and pan fry the chicken until crisp...get a nice coat. however if you use chicken breast pieces, just toss it around for a little bit
- remove chicken, add onion, garlic and lemon grass mixture and stir around to get flavors out
- add chicken and potatoes to the "flavor" mixture. mix around...toss around and make sure things are incorporated
- add curry powder to all of it, and mix, mix mix!
- add liquid, either coconut milk or water and stir
- cover and let simmer for about 20 minutes. make sure chicken is cooked and potatoes. add salt and pepper for flavor, or if you're adventurous add fish sauce!


Oh yea did i forget to mention that you should make rice? Yea you should do that...or it won't be good.